Indian chefs say they can innovate and make different types of mango pickles using raw and ripe mangoes.Photo courtesy of Clarks Exotica Convention Resort
Tasting mango pickle releases different kinds of emotions within each of us. Bottled with sweet, sour, and spicy seasonings, each bite reveals a new flavor. This is an unprecedented menu that includes not only dal rice but also curd rice and other vegetables. The first bite is reserved solely for experiencing the pickle flavor in its purest form. It transports us almost immediately to our childhood, when our grandmothers would make or at least arrange different types of homemade pickles to enjoy during the summer months.
Various types of mangoes from all over the country are in season. Indeed, the easiest way to eat it is to cut it and add salt and chili powder. But for pickle-loving Indians, switching to pickles is the next best thing. These can be made with either fresh or ripe mangoes. That’s because mangoes are extremely versatile. It’s sweet, sour, spicy and pickled, making it worth every spoonful. There are plenty of other people out there who treat it as a guilty pleasure, even adding a little bit to their plate to enjoy after finishing their lunch, and you’re not alone.
With mango season in full swing, mid-day.com interviewed Indian chefs to share their favorite mango pickle recipes that go beyond the classic ones most people buy at the store this time of year. India boasts a diverse range of cuisines, and pickles reflect that. Although they are similar, they are different. You’ll want to don your chef’s hat this summer as Indian chefs share traditional recipes from Andhra Pradesh as well as Tamil Nadu and Bihar.
mamidikaya tokuku
Make mamidikaya thok instead of the usual lime pickle or mango pickle, says Chef Niriksha Reddy, sous chef at ITC Grand Central in Parel. She explains, “Mamidikayatok is a traditional Andhra pickle made with raw mangoes and is easy to make.” Mami Dikaya Her Tokku is personally her favorite pickle, which she not only eats with meals, but also prepares every time during the summer.
material:
2 raw mangoes (peeled and diced)
2 tablespoons mustard seeds
2 tablespoons fenugreek seeds
1 tablespoon cumin seeds
10-12 dried red chili peppers
1/4 cup sesame oil
1 teaspoon turmeric powder
1 tablespoon salt (adjust to taste)
1 tablespoon jaggery or sugar (optional)
Method:
1. Heat a dry frying pan over medium heat and fry mustard seeds, fenugreek seeds, cumin seeds, and dried red chili pepper until fragrant. Let cool.
2. Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.
3. In a mixing bowl, combine the diced raw mango with the ground spice mixture, turmeric powder, salt, jaggery or sugar (if using). Mix well so that the mango pieces are evenly coated.
4. Heat sesame oil in a frying pan over medium heat. Once the oil is hot, add the mango and spice mixture to the pan.
5. Cook the mixture over low to medium heat, stirring occasionally, for about 10 to 15 minutes, or until the mango is soft and the spices are well mixed.
6. Allow the mamidikaya tok to cool completely, then transfer to a clean, dry glass jar with a tight-fitting lid.
7. Serve mamidikaya thok with rice, roti or as a condiment to Indian dishes. Enjoy the tangy and spicy flavor of this traditional Andhra pickle.
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abakkai mango pickle
Suresh Babu, executive chef of Clarks Exotica Convention Resort and Bangalore, Spain, says the Abakkai Mango Pickle celebrates the diversity of South India. Interestingly, ava means mustard and kaya means raw or uncooked fruits and vegetables. It is usually prepared with mustard seeds, red chili powder, salt and oil. “The timeless recipe of Avakkai Mango Pickle takes you on a culinary journey through the heart of South India. Bursting with flavors of tangy raw mango and aromatic spices, this pickle is… It is a staple food that is loved by many families and passed down from generation to generation. Babu says it can be served as a side dish to South Indian dishes, or paired with steamed rice and ghee or simple curd rice for a truly authentic experience.
material:
1 kg of fresh mango, firm and slightly sour
Mustard powder 200g
Red chili powder 100g
100g salt
50g fenugreek seeds
Sesame oil 100g
10-12 dried red chili peppers
2 tablespoons mustard seeds
1 teaspoon asafoetida (hing)
Curry leaves (optional)
Method:
1. Wash the raw mango well and pat dry. Remove seeds and cut into small bite-sized pieces.
2. Combine mango pieces and salt in a large mixing bowl. Mix well and leave for about 2 hours to evaporate excess water.
3. After 2 hours, drain the excess water from the mango pieces and spread them on a clean cloth to dry for another hour.
4. In a dry pan, roast the fenugreek seeds until slightly golden and fragrant. Cool and then grind into a fine powder.
5. Heat sesame oil in a frying pan and add mustard seeds. Please let it splatter.
Add the dried red chilies and curry leaves to the pan. Fry for 1 minute.
6. Reduce the heat and add asafoetida (hing) followed by mustard powder and red chili powder. Cook the spices over low heat for a few minutes, stirring constantly.
Add the ground fenugreek powder to the spice mixture and mix well.
7. Turn off the heat and allow the spice mixture to cool completely.
Once cool, add the mango pieces to the spice mixture and mix until the mango is well coated with the spices.
8. Transfer the mango pickle to a clean, dry glass jar. Make sure the jars and spoons you use are completely dry to prevent spoilage.
9. Let the pickles sit at room temperature for 2-3 days to let the flavors meld.
10. After a few days, give the pickles a quick stir and check for seasoning. If necessary, adjust the salt and spice levels to your taste.
Aam ka achar – Bihari style
Pickle recipes are known to be passed down through generations, and restaurateur Farheen Quadri, owner of Bangalore-based Jugni, has created a Bihari-style aam ka achar recipe. are sharing. She explains: “I got this special pickle recipe from my mother-in-law who is from Jharkhand. She makes mouth-watering pickles. I never bought pickles. I ask my mom. My mother-in-law makes an extra jar for me every summer.”
material:
1 kg raw mango, preferably rajapuri
2 tablespoons jeera
2 tablespoons mota sauce or fennel
2 tablespoons methi seeds
1 tablespoon Kalilai or black mustard seeds
1 tablespoon Kalonji (onion seeds)
Hen (asafetida) 1/2 teaspoon
Haldi (turmeric) 1 teaspoon
1 tablespoon black pepper powder
Red chili powder teakaral 1 tbsp
1 cup mustard oil (smoked mustard oil and cooled before use)
2 tablespoons salt
Method:
1. Take out the raw mango, wash it thoroughly and pat dry with a clean cloth.
2. Remove the seeds from the mango and cut it into small cubes. You can make 1/6 mango at a time.
3. Spread on a clean cloth and leave in sunlight for 7-8 hours. In Bihar and Jharkhand, it is usually held on terraces around late March. The sun was not so strong and summer was approaching.
4. Meanwhile, dry roast jeera, fennel, methi seeds, mustard seeds and onion seeds on low heat for 1 minute.
5.After it cools down, grind it coarsely.
6. Add this mixture to the raw mangoes.
7. Add hing, haldi, black pepper powder, red chilli powder and salt.
Smoke the mustard oil and let it cool before adding.
8. Mix all these well.
9. Place this in a sterile, dry glass jar, cover with a dry muslin cloth to absorb moisture, and close the lid tightly.
10. Store the jar in sunlight for 5-6 days.
11. Enjoy the ancient achar with your food.
Also read: From kokum sharbat to rhubarb lemonade: Beat the summer heat with these recipes
Mango pickles with a twist
India’s rich diversity results in the refinement of recipes to suit regional palates. So, although the mango recipe looks the same, there are small additions that make it unique. Chef Ravish Mukri of Ditas in Lower Parel is making the most of mangoes this season with a twist on mango pickle. He explains: “Growing up, my grandmother’s mango pickle recipe was a staple in our house. What makes it truly unique is the combination of traditional spices and techniques passed down through generations. It’s just… It’s not a seasoning, it’s a flavor that evokes nostalgia and nostalgia.” Most mango pickles do not contain garlic, which is reflected in the additional use of garlic. ”
material:
4 medium-sized raw mangoes, peeled and finely chopped
1 cup mustard oil
1/4 cup mustard seeds
2 tablespoons fenugreek seeds
1 tablespoon fennel seeds
1 tablespoon Nigella seeds (Kalonji)
1/2 tablespoon turmeric powder
1/4 cup red chili powder
1/4 cup salt (adjust to taste)
Asafoetida (hing) 1 tablespoon
10-12 cloves of garlic, thinly sliced
Method:
1. Heat mustard oil in a pot until smoking. Let cool slightly.
2. In a separate pan, dry roast the mustard seeds, fenugreek seeds, fennel seeds and nigella seeds until fragrant. Grind them into a coarse powder.
3. In a large mixing bowl, combine the chopped mango, ground spice mixture, turmeric powder, red chili powder, salt, and asafoetida. Mix well.
4. Add the sliced garlic to the mango mixture and mix well.
5. Pour the cooled mustard oil over the mango mixture and mix again until well coated.
6. Transfer the mixture to a clean, dry glass jar. Make sure the jar is airtight.
7. Store the jar in a cool, dark place for at least a week before consumption. The longer you leave it, the better the flavors will mix.
Am ka muraba
Celebrating the preparation of muraba, Chef Faisal Qureshi, head chef of Kangan Restaurant, Westin Garden City, Goregaon, said, “You can make aam ka muraba.” It is a dish that is often prepared in many Indian families growing up in North India. It’s an interesting combination of sweet, salty, and spicy flavors that will enhance any meal this time of year.
material:
Muraba mango 1/2 kg
2 tbsp desi ghee
1/2 kg sugar or jaggery
Turmeric powder appropriate amount 1/2 teaspoon
Black salt to taste
Salty as you like
1 tablespoon black pepper
1 tablespoon onion seeds
1 tablespoon Kashmiri red chili powder
1 tablespoon roasted black pepper seeds
1 tablespoon roasted cumin seeds
1 tablespoon roasted fennel seeds
1 tablespoon pumpkin seeds
1 tablespoon cantaloupe seeds
Dry fruits chopped to your liking
Method:
1. First, peel and slice the mango. Remove seeds.
2. Next, prepare the pot. Add desi ghee. Add black pepper seeds, cumin seeds and fennel seeds. Saute them.
3. Now add the sliced mango and fry for a few minutes. Then add chopped jaggery or sugar. Mix well. Cover. Stir after a few minutes and simmer for a while. Stir constantly.
4. After a few minutes, add turmeric powder, red chili powder, salt, black salt and black pepper and mix well.
5. After a few minutes, add onion seeds, pumpkin seeds, and cantaloupe seeds. Cook until the mango is soft and thickened.
6. Add chopped dry fruits to taste. Once cooled, put it in a jar and store it in the refrigerator.
7. Serve with parathas or sandwiches.
